← All recipesTotal: 40 min
Ingredients
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Instructions
- Cook the basmati rice until tender, then drain well and let it steam dry.
- Boil the eggs for 8 minutes, cool, peel and cut into quarters.
- Melt the butter in a wide pan and soften the onion. Stir in curry powder and cook for 30 seconds.
- Fold in the rice and peas and heat through. Gently add the hot-smoked salmon so it stays in large flakes.
- Season with lemon juice and black pepper, then top with eggs and herbs.
Kitchen note: Salmon thickness and cooking equipment vary. Check the thickest part for doneness and follow the food-safety guidance where you live.
Why you'll like this recipe
- Hot-smoked salmon makes the classic kedgeree format especially quick.
- The curry seasoning is fragrant rather than aggressively hot.
- It works for brunch, lunch or dinner and is easy to scale.
Tips for better results
- Let freshly cooked rice steam dry before frying so it does not become mushy.
- Fold in the salmon at the end to preserve larger flakes.
- Add salt only after tasting the hot-smoked salmon.
What to serve with it
Serve with lemon wedges, mango chutney or a spoonful of plain yogurt.
Storage
Refrigerate promptly. Reheat thoroughly once and avoid leaving cooked rice at room temperature.
Common questions
Is kedgeree usually made with salmon?
Traditional British kedgeree is more often made with smoked haddock, but hot-smoked salmon works naturally in the same rice-and-egg format.
Can I use leftover rice?
Yes, provided it was cooled and stored safely. Reheat it thoroughly when making the dish.